Delicious Addictive Indian Butter Chicken Food

INDIAN BUTTER CHICKEN

Steps:

• Heat a wok until really hot, add 1 Tbsp oil.
• Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
• Remove to plate.
• Add extra oil and cook remaining chicken.
• Remove from wok.
• Reduce heat and add the butter.
• When melted add all of the spices and stir-fry until fragrant- about 1 minute.
• Return chicken to wok and stir to coat with the spices.
• Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
• Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
• Serve over rice.
• **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.

THE BEST BUTTER CHICKEN

Steps:

• For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Stir in the cilantro. Serve with rice and naan alongside.

INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)

Steps:

• Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
• Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
• Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
• Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
• Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
• Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

DELICIOUS & ADDICTIVE INDIAN BUTTER CHICKEN

Steps:

• Chicken: Chop chicken into chunks. In a bowl, mix together chicken, healthy dollop of ginger/garlic paste, coriander powder, salt and chili powder. Coat bottom of deep pan with vegetable oil and heat medium until nice and hot. Add chicken and fry until browned. Do not overcook your chicken!! It will have time to keep cooking later on in this recipe. Remove chicken - set aside and cover. Leave the juices in the pan! Sauce (part one): Adjust flame to medium-low setting. Add your onion, chopped garlic and green chili peppers to the remaining chicken juice and sizzle for about a minute. Add 1 ½ cups water and stir - making sure everything that is stuck to bottom of pan is mixed in nicely. Add tomatoes, tomato puree, dash of salt, pinch of black pepper, dollop ginger/garlic paste, fenugreek, cashews, chili powder, cumin seed and coriander. Simmer and cover. Cook stirring sporadically until tomatoes are well done and super mushy. Remove pan from heat and let cool for a few minutes. Pour mixture into a blender and blend until smooth. Rinse your pan and return to stovetop. Sauce (part two) There will inevitably be a bit more chicken juice on the plate the chicken is now resting on. Using your hands as a strainer and without letting the chicken fall in the pan, get those remaining juices in there and add your stick of butter. Yes, a whole stick! Turn the heat to medium low and get that butter/juice mixture melted down. Add back your now-blended sauce and taste it. Add salt and a bit of water as needed. This is a sauce that is meant to be served over rice so it shouldn't be too thick Add your sugar and a couple squirts of good ol' ketchup . Stir in cream and add back chicken. Bring to a simmer and let cook for another few minutes. Remove from heat and add a few pinches of garam masala to taste. Serve over bed of basmati rice and enjoy!